Tinned seafood has a rich and varied history that dates back centuries. The ancient Greeks and Romans were known to preserve fish and seafood in salt or vinegar, while in the Middle Ages, European sailors used barrels and salt to preserve fish during long sea voyages. The invention of canning in the 19th century revolutionized the preservation of seafood, making it easier to transport and store for longer periods of time.

At little Tin Co, we are reviving this tradition using only Australian seafood to create convenient and healthy flavour bomb that is not only delicious, but also responsibly sourced.